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Bierox is something I make quite often and I’ve wanted to update this post for a while now. Especially the photo. Bierox is one of my very first posts. My kids love Bierox so much that it’s hard to get a photo before they are all gone. It is not easy to photograph but I think the new photo does this recipe a little more justice. If you haven’t tried this recipe yet, put it on your list, it really is a favorite around here.
I’m leaving the old photo just to remind myself how far I’ve come in my food photography. I continue to learn and appreciate all of you coming here each week to see what is new.
Bierox is a delicious blend of ground beef, cabbage and onions inside a homemade roll. Bierox seems to have originated in Germany. I remember my great-grandmother and my mother would make these when I was a picky little kid, and I wouldn’t touch them with a ten foot pole. My sister-in-law started making them and now I can’t get enough. These are easy to make ahead, they will keep several days in the refrigerator or can even be frozen. If you aren’t up to making the bread dough, frozen dough can be used, but I have to tell you this is the most consistent, easiest bread I have ever made. The bread recipe is from Best of Country Breads, a Taste of Home book. By the way, if you are at all interested in making bread but a little intimidated, this is a great book to start with! The filling is very flexible, you can use whatever combination of ingredients that you have on hand or prefer. This is my favorite, I hope you give them a try, they are so satisfying and kind of like those certain brand of potato chips, I bet you can’t eat just one!
- 1 pound ground beef
- 2 tablespoons butter or oil
- 3 cups shredded cabbage (or slaw mix, that’s easy)
- 1 cup onion, diced
- 2 garlic cloves, chopped fine
- 4 oz mushrooms, chopped small
- salt & pepper for seasoning
- 1 cup plus 2 tablespoons warm water (110-115 degrees)
- 2 tablespoons yeast
- 1/4 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon salt
- 3 to 3 1/2 cups all purpose flour
- 3 tablespoons melted butter to brush over baked bierox
In a large skillet, brown ground beef, seasoning with salt and pepper. When beef is browned, remove from skillet to large bowl. Drain extra grease from skillet. Add butter to melt and then add cabbage, mushrooms, onion, and garlic. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium-high heat until cabbage is cooked through. Remove from skillet into bowl with ground beef. Stir well. Cover and cool in refrigerator while you make the bread.
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough. Turn onto a floured surface; knead 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Flatten each ball into about a 3 to 4 inch circle; add 2 heaping tablespoons of filling to center and fold dough around to completely cover filling. Pinch edges to seal and flatten to a hamburger bun-like shape. Place on a greased or lined baking sheet. Repeat with remaining dough and filling, placing about 3 inches apart. Cover and let rest for 10 minutes, meanwhile preheat oven to 425 degrees. Bake for 8 to 12 minutes or until golden brown. While rolls are still warm brush with melted butter. Remove from pans to wire racks to cool.